Preheat the oven to 190C/ 375F/Gas Mark 5.
Heat the oil in a large frying pan on a medium to high heat and brown the pepper, aubergine and courgette then remove from the pan. Turn down the heat and fry the onion gently until softened then add the garlic, browned vegetables, vegetable stock, tomato puree and sugar and simmer gently for 5 minutes.
Stir in the tomatoes, basil leaves, season then bring to the boil and simmer for a further 5 minutes. Carefully use a stick blender or potato masher to make the mixture into a sauce. Add the Quorn Pieces and return the pan to the heat to simmer for another 5 minutes.
While your sauce is cooking, make the pancakes. Sift the flour into a large bowl and make a dip in the middle. Break the eggs into the centre and, using a balloon whisk, carefully mix together the eggs and flour. Slowly add the milk until you have a smooth mixture. Heat a medium frying pan over medium heat. Add a little sunflower oil and, when it’s hot, add enough pancake mixture to cover the base of the frying pan. Cook for 30 seconds - 1 minute, then carefully flip the pancake and cook for another minute or so. Set aside on a plate to cool while you make the rest of the pancakes. The mixture should make about 8 pancakes.
When the pancakes are all made, carefully divide the Quorn Pieces and sauce between the pancakes, roll up then lay in an oven dish. Place them alongside each other so they fit in one layer. Top with the breadcrumbs and cheese then cook for 15-20 minutes, or until golden brown. Scatter with basil leaves and serve.
Tip: The Quorn Pieces Saucy pancake recipe also tastes great used to fill cannelloni tubes, or as a filling for tortilla wraps.